Well, ok if you’ve ever made it from scratch before you obviously will. This is more for those that like to make their sauces by opening a jar.
What it is:
A creamy, slightly tangy pink sauce, most famous for it’s use on prawn cocktails, but also equally great on loads of foods.
Basic recipe (traditional):
- 4 tbsp mayonnaise
- 1–2 tbsp tomato ketchup
- A squeeze of lemon juice
- A dash of Worcester sauce
- Salt & pepper to taste
Mix it all together until smooth and pink.
Optional upgrades (very common):
- A splash of brandy or cognac (very retro and also very correct)
- A pinch of paprika or cayenne for warmth
- A tiny bit of Tabasco if you want heat
What to use it on (besides prawns):
- Crab or lobster
- Burgers or sandwiches
- Chips (don’t knock it)
- As a dip for fried fish or calamari
